Sopa De Pollo Y Elote (honduran Chicken And Corn Soup)
Sopa de Pollo y Elote is a traditional Honduran chicken and corn soup that is hearty, flavorful, and perfect for a comforting meal. This recipe combines tender chicken, sweet corn, and a variety of aromatic vegetables and spices to create a delicious and satisfying soup.
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 ears of corn, kernels removed
- 6 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving
Instructions
- In a large pot, heat some oil over medium-high heat. Add the chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Remove the chicken from the pot and set aside.
- In the same pot, add the onion and garlic, and cook until softened, about 3 minutes. Add the carrots, celery, and corn, and cook for another 5 minutes.
- Return the chicken to the pot and pour in the chicken broth. Add the cumin, oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for 45 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred the meat. Return the shredded chicken to the pot and stir in the cilantro. Taste and adjust the seasoning if necessary.
- Serve the Sopa de Pollo y Elote hot, with lime wedges on the side for squeezing over the soup.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 25g
- Fat
- 8g
Supplies
Large pot Cutting board Knife Wooden spoon Ladle
Tools
Chef's knife Cooking tongs
Serving suggestions
Sopa de Pollo y Elote is best served with warm corn tortillas or crusty bread for dipping into the flavorful broth.
Tips & tricks
For a time-saving option, use pre-cooked shredded chicken or rotisserie chicken instead of cooking the chicken thighs from scratch.
Cost
$15